The San Pablo corridor between University and Ashby streets is one of my favorite stretches of businesses, culture, and community in the whole Bay Area. There you will find gem after gem of cozy, fantastic restaurants, lively bars, intimate shops for coffee and tea, and what has to be one of the best grocery stores in the world, not to mention an amazing city park.
La Capilla, one of my favorite restaurants, is located right at the entrance of this corridor, pretty much at the corner of University and San Pablo.
La Capilla is a bright, welcoming, fantastic eatery for Mexican cuisine. The restaurant feels both intimate and open, with about five tables to choose from in a space that has high ceilings, white tiles, and plenty of natural light.
Tastefully decorated on the walls are pictures of classical Christian art. Being that the restaurant is called “La Capilla,” English translation, “the Chapel,” this aesthetic makes sense. And the artwork is not overwhelming by any means. (Also, note the double L when pronouncing capilla – rhymes with tortilla).
Until recently, Whitney and I lived not too far from La Capilla, and we would gladly go over and over again for its fresh, delicious food.
I generally order the fried fish taco and the Mole 23 taco. The fried fish is everything you would hope for: crispy on the outside, soft on the inside with a tasty crema, cole slaw, and pink, pickled onions on top.
Their Mole 23 taco is really something, though. Made with 23 ingredients, the Mole 23 taco comes with diced chicken breast mixed with a generous serving of their rich, chocolate-y mole.
And don’t sleep on the rice and beans, either! I usually order black beans and they are perfectly spiced with just enough liquid to keep them plump and juicy. And instead of a tomato-based rice, they serve a rice that has been mixed with minced (or puréed? I’m not sure) cilantro, giving each bite a fresh, herbal zing.
Whitney’s go-to order is the chicken mole taco and a vegetarian taco. The veggie taco consists of sautéed kale and mushrooms with their crema dressed over it. A solid option, for sure.
Oh and their chips are addicting. I’m not sure if they make them in-house or source them outside, but they are fantastic. Any order of chips comes with a pairing of green and red salsas. They make also make a great pico de gallo.
Even though Whitney and I generally go back for our favorite things whenever visiting, La Capilla offers quite a bit more on their menu. You can select from a range of sandwiches, order meat or vegetarian plates, come in for some morning breakfast options, and select from an array of smoothies and juices. I hear they make a mean plantain plate!
La Capilla is owned by Juan Romo and run by his niece, Stephanie Romo. Juan immigrated to the United States when he was six years old and started working in the restaurant business during his teens. At the age of 23, he opened his first restaurant, and is the owner of several Bay Area establishments, including La Mission Taqueria and Casa Latina in Berkeley, and the Castro Republic and Tacos Club in San Francisco.
The name and aesthetic of La Capilla is inspired by Juan’s memories of attending mass as a child in Jalisco, Mexico.
I can’t recommend this place enough – give it a try, come back for more, and let us know what you think!
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